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The first known use of de term "cottage cheese" dates back to 1831[1] and is bewieved to have originated because de simpwe cheese was usuawwy made in cottages from any miwk weft over after making butter.

Cottage cheese is drained, but not pressed, so some whey remains and de individuaw curds remain woose. The curd is usuawwy washed to remove acidity, giving sweet-curd cheese. It is not aged or cowored. Different stywes of cottage cheese are made from miwks wif different fat wevews and in smaww-curd or warge-curd preparations. Pressed cottage cheese becomes hoop cheese, farmer cheese, pot cheese, or qweso bwanco.

Curd size is de size of de chunks in de cottage cheese. The two major types of cottage cheese are smaww-curd, high-acid cheese made widout rennet, and warge-curd, wow-acid cheese made wif rennet. Rennet is a naturaw compwex of enzymes dat speeds curdwing and keeps de curd dat forms from breaking up. Adding rennet shortens de cheese-making process, resuwting in a wower acid and warger curd cheese, and reduces de amount of curd poured off wif weftover wiqwid (whey).[2] Sometimes warge-curd cottage cheese is cawwed "chunk stywe."

Cottage cheese is popuwar among dieters and some heawf food devotees. It is a favorite food among bodybuiwders, runners, swimmers and weightwifters for its high content of casein protein (a wonger-wasting protein) whiwe being rewativewy wow in fat. Pregnant women are advised dat cottage cheese is safe to eat, whereas some cheese products are not recommended during pregnancy.[3]